Ketchup Egg Salad Filling Recipes

GROWN-UP EGG SALAD FILLING

Twist up the traditional egg salad with a bit of bacon and cheese, and a hint of Cajun seasoning. I find bacon adds enough of a salty flavor, so I don't add salt to mine.

Provided by thedailygourmet

Categories Salad Egg Salad Recipes

Time 10m

Yield 3

Number Of Ingredients 5

Grown-Up Egg Salad Filling image

Steps:

Combine mayonnaise and Cajun seasoning in a medium bowl; go easy on the spice if you don't like a lot of heat. Add eggs and mash with a fork. Add Cheddar cheese and crumbled cooked bacon. Mix until thoroughly combined. Refrigerate until ready to serve.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 2.6 g, Cholesterol 459.1 mg, Fat 34.9 g, Fiber 0.1 g, Protein 20.8 g, SaturatedFat 10.1 g, Sodium 830.4 mg, Sugar 1.4 g

Ingredients

¼ cup mayonnaise
1 ½ teaspoons Cajun seasoning
6 hard-boiled eggs
1 ½ ounces grated sharp Cheddar cheese
3 bacon strips, cooked and crumbled

EGG SALAD (SANDWICH FILLING)

Make and share this Egg Salad (Sandwich Filling) recipe from Food.com.

Provided by vintagenovelty

Categories Lunch/Snacks

Time 14m

Yield 1 serving(s)

Number Of Ingredients 7

Egg Salad (Sandwich Filling) image

Steps:

Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
Drain, and submerge into ice-cold water to stop the cooking process.
Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
(Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
On one slice of bread, spread about 1/3 of egg mixture.
Top with a leaf of lettuce, then a slice of tomato.
Continue until all filling is used up.

Nutrition Facts : Calories 316.3, Fat 13.4, SaturatedFat 3.8, Cholesterol 373.8, Sodium 489.4, Carbohydrate 30.7, Fiber 2.2, Sugar 5.4, Protein 17.2

Ingredients

2 eggs
1 teaspoon light mayonnaise
1 teaspoon honey mustard
1/2 tomatoes, sliced
3 leaves lettuce
salt and pepper, to taste
2 slices bread

KETCHUP EGG SALAD FILLING

Make and share this Ketchup Egg Salad Filling recipe from Food.com.

Provided by swirlycinnacakes

Categories Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ketchup Egg Salad Filling image

Steps:

Prepare, put into a bowl and toss together the eggs and chopped pickle.
Blend in lightly a mixture of the mustard, ketchup, and pepper.
Spread on bread of choice.

Nutrition Facts : Calories 97.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 212, Sodium 260.9, Carbohydrate 5.7, Fiber 0.1, Sugar 4.2, Protein 6.5

Ingredients

4 hard-cooked eggs, finely chopped
3 tablespoons sweet pickles, chopped
1/2 teaspoon mustard
3 tablespoons ketchup
1 dash pepper

BETTY CROCKER CHICKEN SALAD FILLING

Make and share this Betty Crocker Chicken Salad Filling recipe from Food.com.

Provided by NELady

Categories Lunch/Snacks

Time 10m

Yield 4-5 Sandwiches, 2-4 serving(s)

Number Of Ingredients 7

Betty Crocker Chicken Salad Filling image

Steps:

Stir together all ingredients until well mixed.
Variation - Chicken-Ham Salad Filling - Add 1 cup chopped cooked ham and increase mayo to 1/2 cup.

Nutrition Facts : Calories 275, Fat 17.1, SaturatedFat 3.5, Cholesterol 166.1, Sodium 603.3, Carbohydrate 8.5, Fiber 0.5, Sugar 2.7, Protein 21.1

Ingredients

1 cup cooked chicken, chopped
1/2 cup celery, chopped
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup mayonnaise
1 hard-cooked egg, chopped

AVOCADO-EGG SALAD TOSTADA FILLING

I created this by mixing a couple different recipes and adding a few ingredients. My friends found it yummy, and it goes great on chipotle tostadas.

Provided by eye2une2a440

Categories Salad Egg Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 10

Avocado-Egg Salad Tostada Filling image

Steps:

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 8 g, Cholesterol 147.8 mg, Fat 14.8 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 3.3 g, Sodium 237.7 mg, Sugar 1.7 g

Ingredients

3 eggs
3 slices bacon
1 avocado - peeled, pitted, and diced
3 tablespoons lime juice
½ teaspoon dry mustard powder
1 teaspoon paprika
¼ cup light creamy salad dressing (such as Miracle Whip Light®)
½ tomato, diced
¼ small onion, diced
salt and cayenne pepper to taste

SALMON SALAD SANDWICH FILLING

In a house where people have food sensitivities and are trying to lose weight, it's hard to please everyone with a single dish; this worked wonders. When you use your canned salmon, be sure to get skinless and boneless to save time. This could also be used as a dip or spread for crackers and crudités.

Provided by RussArulo

Categories Lunch/Snacks

Time 10m

Yield 8-10 sandwiches, 8-10 serving(s)

Number Of Ingredients 7

Salmon Salad Sandwich Filling image

Steps:

Toss the diced zucchini with the lemon juice, olive oil, and pepper.
Fold in the salmon.
Add in the parmesan; the fattiness and umami will cut through the acid of the lemon juice.
Fold in the yogurt.

Nutrition Facts : Calories 102.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 30.7, Sodium 69.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.8, Protein 14

Ingredients

18 ounces pink salmon, drained
1 1/4 cups Greek yogurt, plain, nonfat
1/4 cup lemon juice
1 zucchini, diced
2 teaspoons extra virgin olive oil
2 tablespoons parmesan cheese
fresh ground black pepper, to taste

SALMON SALAD SANDWICH FILLING

A healthier alternative to traditional mayo-based salmon salad. This is from a chef friend of mine...

Provided by Moody

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Salmon Salad Sandwich Filling image

Steps:

Combine everything in a small bowl.
Salt and pepper to taste.
Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.

Ingredients

1 salmon fillet, poached (you can cheat and use canned salmon, but make sure its good!)
1 tablespoon extra virgin olive oil
1 tablespoon whole grain mustard
1/2 small tomatoes, seeded and chopped
1/2 small onion, chopped finely
salt
pepper

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